Sunday, July 26, 2009

Sunday lunch

Sunday is Brian's Monday, he gets Friday and Saturday as his days off. So we usually have a special meal together on Sunday to start our week off right.
Since I made coconut curry late last night to ward off Brian's allergies (it worked) we had the leftovers for breakfast and were in the mood for something light that wouldn't heat up the kitchen.
Today was
Fresh local organic tomatoes sliced
avacado sliced
slivered raw purple cabbage
local organic cantalope melon
cottage tofu
homemade corn tortillas

Cottage Tofu
2 one pound blocks water packed firm tofu drained and mashed
1 T spicy dijon mustard
1 T yellow mustard
1 t dried basil or dried dill (but not both)
1 t chili powder
1 T garlic powder
1 T onion powder
1/2 c veganaise (vegan mayonnaise found a natural food stores in the dairy section)
mash the tofu to an even consistency add everything else and stir until well mixed.
keep this refrigerated for up to 5 days covered
can be served on the side like cottage cheese with fruit or sliced vegetable (especially tomatoes!!)
or served like a dip on crackers or like tuna salad (add a bit of chopped onion and celery) on sandwiches.

Handmade Corn Tortillas
2 cups masa flour (corn flour mixed with lime)
1 1/4 cups water
1/4 tsp salt
tortilla press: here is a nice plan for one:
or you can purchase a metal one
cast iron skillet or stainless steel skillet
combine all three ingredients in a glass bowl and mix thoroughly with your hands or a wood spoon for two minutes to form a soft dough.
Divide dough into 8-12 equal balls. cover with a damp cloth to keep dough moist
line a tortilla press with two pieces of waxed paper
place each ball between the pieces of waxed paper and press until tortilla measures 5-6 inches
carefully peel off waxed paper
preheat ungreased skillet on medium high heat
cook tortillas one at a time until slightly brown on both sides
cover cooked tortillas with a cloth napkin to keep soft and warm
serve warm
refrigerate any unused tortillas use within 1 week.

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